Steps

1. Finely dice 1/2 onion. This is the trick! To make it easy to eat with rice, cut it into 1cm cubes after making horizontal cuts, ensuring an even size.
   🕒 01:01
2. Remove the stems from 3 bell peppers by pushing them in with your thumb, then split them lengthwise to remove the cores and seeds.
   🕒 02:07
3. Flatten the bell peppers and cut them into strips the same thickness as the onion.
   🕒 02:30
4. Lay the bell pepper strips flat and cut them crosswise into 1cm cubes. Place the cut bell peppers in the same bowl as the onion.
   🕒 02:39
5. Separate the leaves and stems from 10-12 basil leaves. Wrap the leaves in plastic wrap. This is the trick! Basil leaves lose their aroma easily when heated, so tear them by hand just before serving.
   🕒 03:28
6. Finely chop the basil stems and add them to the bowl with the onion and bell peppers. This is the trick! Stems don't release much aroma without prolonged heat, so stir-fry them at the same time as the other vegetables.
   🕒 03:43
7. Trim the root end of 2 cloves of garlic, halve them lengthwise, peel, and remove the sprouts.
   🕒 03:57
8. Grate the garlic after removing the sprouts.
   🕒 04:34
9. In a bowl, combine the grated garlic with 1 tsp Gochujang, 2 tsp Oyster Sauce, 2 tsp Fish Sauce, 1 tbsp Sugar, and 2 tsp Cooking Sake (Rice Wine). Mix well to create the sauce.
   🕒 04:40
10. Lightly oil a frying pan and heat over medium heat for about 30 seconds.
    🕒 05:22
11. Add 160g ground pork to the heated pan and brown both sides thoroughly.
    🕒 05:34
12. Add the cut vegetables (onion, bell pepper, and basil stems) to the browned pork and stir-fry briefly. This is the trick! Avoid overcooking the vegetables to prevent them from becoming mushy. Stop cooking when they are almost tender but still crisp.
    🕒 06:07
13. Push the ingredients to the side of the pan, add the prepared sauce to the empty space, and bring it to a strong boil.
    🕒 06:32
14. Once the sauce is boiling, mix everything together briefly. This completes the Pad Krapow filling.
    🕒 06:43
15. In a separate frying pan, add a generous amount of oil and fry 2 eggs over medium heat to make sunny-side-up eggs.
    🕒 07:06
16. Cover the pan and steam-fry for about 30 seconds to make the egg white crispy. This is the trick! Steaming without adding water will result in crispy egg whites.
    🕒 07:23
17. Just before serving, tear the reserved basil leaves by hand and mix them into the Pad Krapow filling.
    🕒 07:42
18. Serve the cooked rice, top with the Pad Krapow filling, and place the fried egg on top to complete the dish.
    🕒 07:56